Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin-Reference-Cited by-同舟云学术

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Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

Published:2021-04-16 Issue:5 Volume:86 Page:1936-1945
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xin Ying¹^ORCID,Chai Mengyang¹,Chen Fusheng¹,Hou Yucheng¹,Lai Shaojuan²,Yang Hongshun³⁴^ORCID

Affiliation:

1. College of Food Science and Technology Henan University of Technology Zhengzhou Henan 450001 PR China

2. College of Basic Medicine Guizhou University of Traditional Chinese Medicine Guiyang Guizhou 550025 PR China

3. Department of Food Science & Technology National University of Singapore Singapore 117542 Singapore

4. National University of Singapore (Suzhou) Research Institute Suzhou Jiangsu 215123 PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15700

Reference40 articles.

1. Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

2. Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication

3. Extraction and Physicochemical Characterization of Gelatin from Chicken By-Product

4. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

5. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins

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3. Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin;Carbohydrate Polymers;2024-02

4. Synthesis, modification and application of fish skin gelatin-based hydrogel as sustainable and versatile bioresource of antidiabetic peptide;International Journal of Biological Macromolecules;2023-03

5. The nano antibacterial composite film carboxymethyl chitosan/gelatin/nano ZnO improves the mechanical strength of food packaging;International Journal of Biological Macromolecules;2022-11

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